Two weeks ago I threw a few elk roasts in a batch of Pop's brine. I took them out today to dry tonight and smoke them tomorrow, for something like Bearcarvers dried beef. But when I took them out of the bag, they are kind of multicolored. Some parts are more reddish, and then others are more greyish. Hopefully you can tell in the pics.

They were submerged in a ziploc bac and I flipped the bag every day or two. But could it be that some of the pieces didn't get the cure because they were pressed against the edge of the bag?

I'm not sure, and maybe it's fine. I just thought I'd see what everyone's opinion here is.

It's just from the pieces pressing together in the bag, very normal. Here is what 'undercured' meat looks like:

As you can see, the product cured from the outside-in, but didn't allow sufficient time for it to cure all the way through. A good case for the reason to inject; you are then curing from the outside-in and from the inside-out, eliminating the problem, also eliminates the problem of the meat souring in the center before cure can reach

The situation causing the red spots on the exterior is explained in this post:

It's just from the pieces pressing together in the bag, very normal. Here is what 'undercured' meat looks like:

As you can see, the product cured from the outside-in, but didn't allow sufficient time for it to cure all the way through. A good case for the reason to inject; you are then curing from the outside-in and from the inside-out, eliminating the problem, also eliminates the problem of the meat souring in the center before cure can reach

The situation causing the red spots on the exterior is explained in this post: